LPT 312: Abattoir Practices and Animal Products Technology (1+1)

FABRICATION OF CHICKEN CARCASSES

Steps for making cutup parts of chicken carcass

• The carcass is divided into front/anterior portion and rear/posterior portion by cutting between the 6^th and 7^th ribs.
• Anterior/front quarter - A longitudinal cut is made beginning at the first thoracic vertebra and extending posteriorly through the sixth thoracic vertebra cutting the keel in half. The Wings are removed by a cut through the shoulder joint at the proximal end of the humerus.
  • Breast with back cut - The Breast is split by a longitudinal cut beginning at the first vertebra and extending posteriorly through the sixth thoracic vertebrae column and sternum.
  • The Keel cut breast is made at the distal end (or tip of the sternal crest) and continued dorsally across the fifth and sixth vertebral ribs until the pectoralis muscles are separated from the whole breast. The remaining breast portion is then split in the manner of the split breast with back.
  • The Wishbone or Clavicle cut is removed from the carcass by a cut beginning at the anterior end of the sternum and extending dorsally along the coracoid. This piece is separated from the breast at the junction of the clavicle and coracoid. The remainder of the breast was split as previously described for the split as previously described for the split breast with back.
  • Quartered breast – Breasts are quartered using two cuts – (1) a longitudinal cut to yield two halves as in the breast with back cut; (2) a cut through each half beginning at the point of the sternal ribs and across the fifth and sixth vertebral ribs, severing the spine at approximately the seventh lumber vertebra.
  • Split breast – This piece is obtained by cutting on each side of the vertebral column beginning at the mid-point of the sternal ribs until breast is completely severed from the back. The last cut split the whole breast through the mid-point of the sternum. A portion of the back is removed.
  • Breast with ribs – A cut is made on each side of the vertebral column beginning at the position posterior to the seventh rib and extending anteriorly to a point where the breast with ribs and scapula were completely separated from the back. The breast is then split down the centre of the sternum.
  • Stripped breast with scapula – By placing a knife in the body cavity at the anterior end of the vertebral column, a cut is made in the ventral posterior direction to split the breast through the centre of the sternum. The skin is then cut along the entire length of the vertebral column and around the last thoracic rib in such a fashion as to loosen the skin from the carcass. Manual pressure is applied on the breast portion and split breast with the scapula are pulled away from the remaining ribs.
  • Wings with breast portion These are cut by removing approximately 2.5 cm of pectorals major with the shoulder joint.
  • Wing segments The wing tip is removed at the distal end of the forearm; the forearm is removed by cutting the joint at the distal end of the humerus. And the proximal wing portion by cutting through the shoulder joint. The distal by a cut through the shoulder joint at the proximal end of the humerus.
• Posterior portion cuts
  • Rear quarter - The rear quarter is obtained by cutting at the seventh thoracic vertebra and extending posteriorly splitting the lumbar-sacral vertebra in half.
  • Drumstick - The drumstick is separated from the thigh by a cut through the joint formed by the femur, fibula and tibia.
  • Three piece leg - The entire leg with back is cut into three pieces employing a band saw. Each leg is cut at a point 2.5 cm above and 2.5 cm below the joint formed by the femur, fibula and tibia. The remaining portion consisting of the back and the upper portion of the two thighs is then cut longitudinally beginning at the seventh thoracic vertebra and extending posteriorly splitting the lumbar-sacral vertebra
  • Thigh with back portion - A longitudinal cut of the thigh-back portion was then made beginning at the seventh vertebra and extending posteriorly on either side of the lumbar and sacral vertebra completely removing this portion of the back bone.
  • ‘Strip cut thigh’  - This piece was obtained by a cut through the junction of the thigh muscles with the pelvic girdle to the hip joints disjointing the femur. The leg was then separated from the back by pulling the loin or ‘oyster’ muscle off with the thigh. The thigh and drumstick were separated at the joints as previously described. Notice that a portion of the back was removed. (Common name: thigh with connecting fat and skin).
  • ‘Square cut thigh’ - The square cut thigh was made as in the strip cut thigh except the loin oyster muscle was left on the remaining back. The thigh and drumstick were separated at the joint as previously described. (Common name: thigh).
  • ‘Drumstick with thigh portion’  - The drumstick with thigh portion cut was made by cutting the femur 2.5 cm above the joint formed by the femur, fibula and tibia. The resulting portion contained the fibula and tibia and approximately 2.5 cm of the femur. (Common name: drumstick with thigh portion).
  • ‘Thigh thigh back’. The initial cut was made as described w/back in the three piece leg section.
• In 1986 the Food Safety Inspection Service (FSIS) of the USDA published guidelines for specified cuts of poultry (FSIS, 1986). These guidelines are to clarify and assure compliance with the provisions of regulations regarding cut-up poultry parts, especially for labeling purposes. These guidelines are:
  • Proper cut of thighs, drumsticks and wings. Thighs, drumsticks, and wings should be separated from other parts with clean cuts through connecting joints. These parts may still be considered properly cut if the medullar cavity (marrow) of the bone shaft is not exposed. If the part is improperly cut, both ends shall be labeled portions of drumstick, thigh, or wing, unless the parts are acceptable for, and identified with, an official USDA Grade Mark. For example, if the bone of a part is cut short (i.e., medullary cavity exposed), but the entire meat yield associated with that part is not materially affected, then the part may qualify for a grade other than ‘A’ grade.
  • Patella (knee bone). The patella (knee bone) may be included on either the drumstick or thigh.
  • Skin and Fat. Skin or fat not ordinarily associated with a part may not be included unless stated on the label.
  • Thighs. The regulation states that thighs may include pelvic meat but shall not include the pelvic bones. Thighs may also include abdominal meat (flank meat) but shall not include rib bones.
  • Legs. The regulation states that legs may include pelvic meat but shall not include the pelvic bones. Legs ma also include abdominal meat (flank meat) but shall not include rib bones.
  • Halves. The regulations states that a poultry carcass is cut so as to produce approximately equal right and left sides. The cut must be made so that portions of the backbone remain on both halves, and the cut may be no more than one-fourth inch from the sternum (breastbone).
  • Leg quarter. The regulation states that a leg quarter consists of a poultry thigh and drumstick with approximately one-half of the associated back portion attached. A leg quarter may also include attached abdominal fat and up to two ribs.
  • Leg quarter with back portion. This is a leg quarter with a complete or entire rear back portion must have all associated meat and skin. If the meat and skin are missing, this cut should be labeled as leg quarter with striped back portion.
  • Breasts. Abdominal muscle (flank meat) shall not be included except for occasional small pieces. Skin or fat from other parts may not be included. The end of bone shaft is not exposed. If the medullary cavity of the humerus is exposed, then a portion of wing bone is attached and this cut must be labeled as breast with ribs with portion of wing bone.
  • Breast with ribs. Abdominal muscle (flank meat) remaining on the breast shall not extend beyond the midline of the internal side of the sternum (breastbone) when folded inward from its natural attachment to the breast. If this abdominal muscle has been partially cut at its natural attachment to the breast, then the cut edge is to be approximated before folding. Skin or fat from other parts is not allowed. The end of the humerus may be included on the breast if the medullary cavity (marrow) of the bone shaft is not exposed. If the medullary cavity of the humerus is exposed, then a portion of wing bone is attached and this cut must be labeled as breast with ribs with portion of wing bone.